Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
My child
Depuis 2019
My passion for fermentation started with hot sauce but quickly grew to a love of making everything from scratch. After getting my feet wet with yeast-risen baking I decided to foray into naturally leavened breads and haven't looked back since.
Caractéristiques
I love my 100% rye starter because the flavor is absolutely sensational. It produces bread that is a little bit sweet and nutty and lacks intense sour flavor. Smells like sticky buns and dates. I use it for crackers, pizza, rustic loaves, pan loaves and even some sweet baked goods (croissants).
Goût et saveur
Recette
Ingrédients de base
- 30g Organic whole dark rye flour
- 30g Filtered water
Ingrédients pour nourrir le levain
- 30g Organic whole dark rye flour
- 30g Filtered water
1
Remove 2 Tbsp of starter from the existing jar.
2
Add 30g of organic whole dark rye flour + 30g of filtered water to the jar.
30g Organic whole dark rye flour
30g Filtered water
Méthode de travail
1
Remove 2 Tbsp of starter from the existing jar.
2
Add 30g of organic whole dark rye flour + 30g of filtered water to the jar.
30g Organic whole dark rye flour
30g Filtered water
3
Stir and scrape down the jar with a spatula, then put the lid back on.